using the Fagor as a pressure canner

using the Fagor as a pressure canner

Lead

[-]

Registered User

Posts: 1

Mar 4 05 10:37 AM

Tags : None

I noticed that Fagor is selling a canner kit that fits in their 10 qt. pressure cooker. However, the advice on this website is to avoid using the pressure cooker for canning. I'd like to get a deeper understanding of this. Any thoughts?

raoul wrote:I noticed that Fagor is selling a canner kit that fits in their 10 qt. pressure cooker. However, the advice on this website is to avoid using the pressure cooker for canning. I'd like to get a deeper understanding of this. Any thoughts?

Pressure cookers are designed for preparing foods for immediate consumption, or for freezing. Regardless of the manufacturer's claims, pressure cookers are not recommended for pressure canning. Long-term food preservation is an entirely different science, requiring specialized equipment. ie, pressure canners. It is my understanding that to qualify as a pressure canner, the appliance must have a pressure guage. Pressure cookers have regulators, but are not equipped with the guage. In addition, there is the difference in size to consider. Pressure cookers are much smaller than the pressure canners. The estra time it takes for the pressure to drop naturally with the larger pressure canner is an important factor in successful canning. Some people believe that simply extending the canning time will adequately compensate for this. However, there are no reliable instructions for this. In addition, altitude is another intervening variable that must be considered and is also a very "iffy" issue when trying to pressure can with a pressure cooker.

Here's the confusing thing. The experts tell us that to be used as a canner it should be 10qt and/or be able to hold four quart size jars. (I have seen both versions, i.e. 10 qt nominal size or the ability to hold 1 quart size jars.) The Fagor 10 qt qualifies on both counts, well sort of anyway. It is nominally 10 Quarts, but is not actually as big as other canners that are listed as 10 quarts, and it can hold four quart size jars, but not if you use the wire rack that fagor sells as their canner accessory kit. To top it off, Fagor describes it as a canner, and includes canning recipes in the documentation.

Therefore, it is all very confusing whether the Fagor 10 qt qualifies as a canner or not.

One could always say to just get a good old domestic-made canner. The problem is they won't work on an induction cooktop, but the Fagor will.

I can pint size jars of tuna @ 15lb for 100 minutes, that is the recomended time to kill all bacteria.

Actually, that's only partially true.

Current USDA canning guidelines are very specific and canning directions now factor in your elevation as well as the PSI, in addition to jar size, to maximize food safety. Be sure to check your canning directions for tuna, and make absolutely sure you're using the most up to date direct and is available from your state extension services department.

You can find these websites online, and most of their canning directions are free for the downloading, and you can also call them directly if you have additional questions. States will also have specific canning directions that may apply to your particular area, as well as the foods that are available locally.

Here is a couple of charts that will show you the current canning directions for both types of pressure canners:

Table 1. Recommended process time for Tuna in a dial-gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Jar Size

Process Time

0 - 2,000 ft

2,001 - 4,000 ft

4,001 - 6,000 ft

6,001 - 8,000 ft

Pints and Half-pints

100 min

11 lb

12 lb

13 lb

14 lb

*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully.

Table 2. Recommended process time for Tuna in a weighted-gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Jar Size

Process Time

0 - 1,000 ft

Above 1,000 ft

Pints and Half-pints

100 min

10 lb

15 lb

*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully

One of the reasons why these large pressure cookers, and spring valve models are not included in the USDA testing processes is that they have much shorter heat up and cool-down periods. Both of these phases are critical factors and count toward the total timing process to ensure that foods are safely canned. You may want to check with the manufacturer to see what testing processes were used to determine canning safety for their product and whether they comply with USDA's standards.

Before continuing to use a non-standard pressure canner, you may want to check with the manufacturer to determine what safety testing they did to determine the processing times were compliant with USDA's standards. Remember, we're talking food safety here, and ensuring that canned goods are going to be safe to eat is the only consideration.

I hope this gives you all enough info about the new canning guideline so you can go check to see if you might need to update your older datasheets.

Regarding processing times I suppose "current information" is the key factor. I must admit that at times I wonder what influence the lawyers have when the food scientists decide to publish "new" data.

To my knowledge I don't think one can buy a new canner that doesn't have a pressure gauge. Hang on, seems to me I saw 2 models of Presto 16 qt canners on sale. One came with the gauge and the other without.

It is possible that a gauge provides a measure of comfort but that may be false comfort since these devices need to be calibrated. How is one to tell if it is off by a couple of pounds. Of course there is the weight. Seems to me there is no calibration required there. My 20 year old, 23qt, Mirro canner has no gauge and I've yet to have a problem.
That said, I am very conscience in following preparation and processing procedure.

Lets not forget, the Faqor 10 qt canner operates at 15psi only. If you live at less than 1000' elevation you have some time calculations to make.

On the whole topic of 15psi only and pressure cookers. Presto put out a pamphlet regarding canning with the 4 and 6qt pressure cookers. Actually I have 4 x 500ml jars of yellow beans sitting on the counter from a trial run I did yesterday which were processed in a 6qt Presto at 15 psi for 25 min as outlined by Presto. I look forward to how they age.